alleyyooper
Addicted to ArboristSite
1/2 cup dried hominy
1 carrot
4-5 springs fresh thyme
1 clove garlic
1/2 onion
2 teaspoons Spanish smoked paprika (more to taste)
1-2 teaspoons chili powder (more to taste)
Kosher salt and chunky fleur de sel, to taste
1. Soak the hominy in a big bowl filled with water for at least 6 hours — or preferably overnight.
2. Fill a medium pot with water, add in 1 carrot, cut in half, 4-5 sprigs of fresh thyme, 1 smashed garlic clove, the onion, the pre-soaked hominy and a few pinches of salt. Bring to a boil, reduce to a simmer and cook for 1 - 2 1/2 hours (until the skins of the kernels are beginning to split, but the kernels themselves are not completely falling apart. You should be able to pierce them with a fork, but they should still have a slightly chewy texture).
3. Using a fine mesh strainer, drain the kernels, sprinkle them with a few pinches of salt and let them strain for about 30 minutes. Toss the vegetables and dry the kernels well with paper towels.
4. Preheat your oven to 400 degrees F.
5. Transfer the kernels to a bowl and toss with the spices and a few pinches of sea salt.
6. Spread the kernels in an even layer on a Silpat or parchment paper-lined baking sheet and roast for approximately 15-25 minutes (until the kernels appear dried and are slightly crisped--but not burned). Be sure to toss every 8-10 minutes so that they don't burn.
7. To serve: drizzle the nuts with some extra virgin olive oil and generously sprinkle with fleur de sel or any large-grained sea salt. Eat warm or cool. Baked corn nuts can be stored in sealed container for up to one week.
Al
1 carrot
4-5 springs fresh thyme
1 clove garlic
1/2 onion
2 teaspoons Spanish smoked paprika (more to taste)
1-2 teaspoons chili powder (more to taste)
Kosher salt and chunky fleur de sel, to taste
1. Soak the hominy in a big bowl filled with water for at least 6 hours — or preferably overnight.
2. Fill a medium pot with water, add in 1 carrot, cut in half, 4-5 sprigs of fresh thyme, 1 smashed garlic clove, the onion, the pre-soaked hominy and a few pinches of salt. Bring to a boil, reduce to a simmer and cook for 1 - 2 1/2 hours (until the skins of the kernels are beginning to split, but the kernels themselves are not completely falling apart. You should be able to pierce them with a fork, but they should still have a slightly chewy texture).
3. Using a fine mesh strainer, drain the kernels, sprinkle them with a few pinches of salt and let them strain for about 30 minutes. Toss the vegetables and dry the kernels well with paper towels.
4. Preheat your oven to 400 degrees F.
5. Transfer the kernels to a bowl and toss with the spices and a few pinches of sea salt.
6. Spread the kernels in an even layer on a Silpat or parchment paper-lined baking sheet and roast for approximately 15-25 minutes (until the kernels appear dried and are slightly crisped--but not burned). Be sure to toss every 8-10 minutes so that they don't burn.
7. To serve: drizzle the nuts with some extra virgin olive oil and generously sprinkle with fleur de sel or any large-grained sea salt. Eat warm or cool. Baked corn nuts can be stored in sealed container for up to one week.
Al
